This is my version of one of Ireland’s favorites soup, potato and leek . For the last few weeks , donegal is really cold so i thought it was time to cook a pot of homemade soup and take out from the wardrobe the scarf , gloves and other winter accessories. In this recipe you will notice that i only cook half of the leek. I did this because i like to add raw chopped leek to the blended soup to add extra texture and chunk.
*4 large potatoes
*2 large leeks
*100 grs of bacon lardons
*1/2 cup of creme fraiche
*enough chicken stock to cover the vegetables
* a knob of butter
1.Cut the leeks in half keeping the white part for later.
2.Chop and clean the green part of the leek and add to a saucepan with the Bacon and a knob of butter.
3.Sweat the leek and lardons for 5 minutes . Peel and dice the potatoes, add to the pan with the stock then cook for 20 minutes or until the potatoes are soft.
4.Add the creme fraiche , blend the soup and season with salt and pepper.
5.Finely chop the white part of the leek , wash in cold water , drain and add to the blended soup.
6. Serve hot with some croutons or a drizzle of cream.